I discovered I had forgotten to buy hot dog buns earlier in the week and rather than making another trip to the grocery store, I attempted made-from-scratch hot dog buns using some of the already prepared refrigerator dough.
The first batch I made followed some hamburger bun directions I had found online. I figured I could just change the shape of the dough before baking. It didn't work out that way. The recipe made too many buns (12) resulting in too small hot dog buns (or very elongated dinner rolls). The oven temperature was also much too hot and the buns were over-baked before they every reached the lower end of the cooking time range given.
The following day, I began again. I decided to bake the dough at a much lower temperature and only make 8 hot dog buns. We used them for "bun length" hot dogs but they are plenty big enough to handle brats or smokes sausages.
Hot Dog Bun Recipe (using Potato Refrigerator Dough)
- Use 1/3 of the Potato Refrigerator Dough recipe. Section it into 8 equal parts.
- Shape each part into a rope approximately 6" long on lightly floured surface.
- Place about one half inch apart on greased baking sheet (or use a silicone mat on the baking sheet). You want them to just touch each other on the sides when they rise.
- Loosely cover the dough with a cloth and set aside to rise until doubled in size, approximately 60 to 90 minutes, depending on the humidity and temperature of your kitchen. (I usually rise dough in my oven with the light bulb on).
- Heat oven to 350°F.
- Bake until golden brown, 18 to 20 minutes.
- Split each bun lengthwise. Makes 8 large hot dog buns 6 to 7" long. Perfect for bun length dogs, brats and smoked sausages.